Adejoke Bakare: The Chef Elevating West African Cuisine

​In the competitive heart of London’s Fitzrovia district, the kitchen at Chishuru is vibrating with more than just the hum of modern machinery—it is pulsing with the soul of West African tradition. Since securing a Michelin star in February 2024, Adejoke “Joké” Bakare has cemented her position as a transformative figure in global fine dining, becoming the first Black woman in the UK to earn the prestigious accolade.

​A Journey from Zaria to Fitzrovia

​Bakare’s path to culinary excellence is as unconventional as it is inspiring. Born in Nigeria’s Kaduna State, her palate was shaped by a vibrant fusion of regional traditions—Yoruba, Igbo, and Hausa. While she originally pursued a career in the sciences, studying biomedical sciences and later microbiology, her true calling remained in the kitchen.

​Her professional journey began humbly: running a fish-and-chips cart in Zaria to fund her studies, followed by years of hosting supper clubs and operating a street food van outside her London church. It was her victory in the 2019 Brixton Kitchen competition that provided the springboard for her career, allowing her to launch Chishuru as a pop-up in 2020.

​Innovation on the Plate

​Moving into a permanent, two-story Fitzrovia space in 2023 allowed Bakare to scale her vision. By April 2026, the restaurant underwent a thoughtful redesign to better facilitate the communal, welcoming atmosphere essential to her philosophy. Her menu remains a masterclass in balance, utilizing traditional ingredients like scotch bonnet, locust beans, and okra while applying the precision of modern fine dining.

​Critics and diners alike have lauded her ability to weave her personal history into every dish. Michelin inspectors have specifically praised the “unique” and “fun” nature of her food, noting how it perfectly reflects her distinct personality—generous, bold, and unapologetically authentic.

​Shaping the Future of Hospitality

​Bakare’s impact extends far beyond her own menu. As she was named “Chef of the Year” at the 2024 National Restaurant Awards and recognized by the Financial Times as one of the most influential women in the hospitality industry, she has become a beacon for aspiring chefs from underrepresented backgrounds.

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​For Bakare, the Michelin star is not a finish line but a responsibility. “We’re the forefront of West African food and there’s still much more to do,” she explains. By treating her restaurant as a “voyage of discovery” for those unfamiliar with West African cuisine, she is challenging long-standing stereotypes about what qualifies as “fine dining.”

​In an industry that often relies on rigid, traditional paths to success, Bakare’s rise demonstrates the power of talent, resilience, and the courage to make one’s own rules. As she continues to evolve Chishuru, she is not only cementing her own legacy but is actively opening doors for the next generation of global culinary innovators.